The sublime syrupy sweetness of the pedro
ximinez sherry and drunken currants is nicely balanced by the
mouth puckering lime sour mix for a heavenly example of the
classic sweet-tart combination.

Makes six 4 oz drinks

1 oz dark rum

1 oz licor 43

1 oz pedro ximinez sherry

12 oz dark rum

2 oz dried currants

3 oz pedro ximinez sherry

8 oz lime sour mix

rocks glasses

Drunken Currants(best after 48
hours): place the currants into a large canning jar with a tight
fitting lid. Add the rum, licor 43, and sherry. Seal it, and gently
rotate to mix. For the drink: Fill a large pitcher with ice and add
the rum, sour mix, and sherry. Stir vigorously until the pitcher is
beaded with sweat and the mixture is sweaty and frothy. Place a few
ice cubes in the rocks glasses, add a tsp of drunken currants each.
Pour the cocktail over the ice and currants. Serve
immediately.